Good manufacturing practices of artisanal products in Northeastern Brazil
Journal Title: Food Research - Year 2017, Vol 1, Issue 4
Abstract
This review provides an overview of the importance of good manufacturing practices in the elaboration of artisanal products, aiming to generate a discussion about this subject. The elaboration of artisanal food has been gaining prominence in several countries of the world since these products carry the identity and culture of a place. The traditional and artisanal way of manufacturing provides the food with a variation in its characteristics, which makes it peculiar in comparison to its similar, pleasing the most diverse demands of consumers. In addition, they are considered healthier and natural foods. In the Northeast of Brazil, these products are highlighted by the significant commercialization, being sources of income generation for the region. Among the most prominent products are the coalho and butter types cheeses, bottled butter and carne de sol. Despite the economic and cultural importance of these products, the traditional way of manufacturing, without proper hygiene care, can be a limiting factor for the formal commercialization of these products. Therefore, adopting good manufacturing practices at artisanal food processing places may be the first step towards the production of higher quality products that meet the requirements of the legislation but retain their artisanal manufacturing characteristics.
Authors and Affiliations
J. M. S. de Medeiros, M. C. S. Campelo, J. B. A. da. Silva
Keywords
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- EP ID EP289884
- DOI 10.26656/fr.2017.4.050
- Views 201
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